Christmas Pie -Knox gelatin recipe

Pat Duran


This recipe is from Knox Gelatin recipe book by Mrs.Charles B. Knox herself in 1934- President of Knox Gelatin of Johnstown, N.Y.- called "Food Economy"
This makes a beautiful chocolate mint holiday dessert, with whipped cream nuts and maraschino cherries..a family favorite

★★★★★ 1 vote
makes one 9-inch pie
10 Min



1 pkg
knox gelatin unflavored (1 tablespoon)
1/2 c
granulated sugar, divided
1 pinch
2 large
eggs, separated
1 1/4 c
evaporated milk (you can use regular milk)
1/2 tsp
peppermint extract
1 c
fresh heavy cream, whipped
1 or 2 fl
drops of green food coloring


1 1/2 c
chocolate graham cracker crumbs
1/3 c
powdered sugar
1/2 c
(a scant cup) butter


Combine 1/4 cup of the sugar, gelatine and salt in a medium saucepan.
Beat together the egg yolks and milk; stir into geltine mixture.
Place over low hear and stir constantly until gelatine mixture is dissolved and thickened slightly- this takes about 5-6 minutes.
2Remove from heat and stir in extract.
Chill mixture until it mounds slightly when dropped from a spoon.
Beat egg whites until stiff but not dry and gradually add the remaining sugar a little at a time. Beat until stiff.
Combine ingredient, folding gently, add green coloring to tint to shade desired. Pour into prepared pie shell. Chill until firm. At least 4 hours.
Garnish with wreath of whipped cream and garnish with nuts and cherries.
3Pie shell: You may buy a pre-made if desired)
Roll graham crackers very fine. Mix powdered sugar and butter all together. Press mixture firmly against the bottom and sides of pie pan.
Place pie crust in ice box or cold place for several hours. Then fill with gelatine pie filling.

About this Recipe

Course/Dish: Pies, Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American